No-bake chocolate cake

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If you’re not a fan of baking this is the pud for you – it’s wickedly chocolatey, too! Great for prepping ahead

Ingredients

For the base

75g dark chocolate

50g unsalted butter

1tbsp golden syrup

200g digestives

50g blanched hazelnuts, toasted

For the filling

175g 70% dark chocolate

100g milk chocolate

75ml double cream

4 large free-range eggs, separated

40g caster sugar

For the topping

200ml double or whipping cream, softly whipped

dark chocolate, grated, to decorate

Method

Lightly grease and base line a 21cm springclip cake tin. Melt the chocolate, butter and syrup together in a bowl sat over a pan of barely simmering water. Stir to combine.

Whizz the biscuits in a food processor to make crumbs, then add the hazelnuts and pulse briefly to roughly chop them. Add to the chocolate mixture and stir well. Spoon into the tin and press down to cover the base. Chill.

For the filling, melt the dark and milk chocolate and cream together over a pan of barely simmering water. Stir briefly to combine. Cool slightly, then stir in the egg yolks.

In a separate bowl, beat the egg whites until thick, add the sugar and beat until stiff and glossy. Using a metal spoon, fold into the choc mix. Spoon on top of the biscuit base and return to the fridge for at least 2 hrs or until set. When ready to serve, run a hot cloth around the edge of the tin to loosen, then transfer to a flat plate. Spoon the whipped cream on top in dollops, then grate over the dark chocolate.

Nutritional information per portion

Low

Med

High

Calories 350(kcal)

Fat 7.0g

Saturates 3.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.